Pasta al Forno Siciliana from Limoncello and Linen Water by Tessa Kiros
This is what my Sicilian friends have for Sunday lunch. Traditionally, there are larger chunks of meat in the ragù, along with sausage and sometimes slices of boiled egg. It’s normally followed by...
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Ingredients
- 150 g (5½ oz) thinly sliced ham, torn up
- 450 g (1 lb) rigatoni pasta
- about 4 tablespoons grated parmesan, plus extra, for serving
- 250 g (9 oz) mozzarella, roughly chopped
- 500 ml (17 fl oz/2 cups) tomato passata (pureed tomatoes)
- 200 g (7 oz) frozen peas
- 250 ml (9 fl oz/1 cup) water
- ½ teaspoon chopped thyme
- ½ teaspoon chopped oregano
- 250 ml (9 fl oz/1 cup) red wine
- 1 bay leaf
- 1 onion, chopped
- 3 tablespoons olive oil
- 1.2 kg (2 lb 10 oz) minced (ground) beef
- 2 garlic cloves, chopped
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